For the Classic Coconut Bundt Cake:

Preheat the oven to 325 °F. Prepare a 12-Cup bundt pan with non-stick spray and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate, pourable vessel, combine the sour cream, coconut milk, and coconut extract.

Combine the butter and sugar in the bowl of a stand mixer. Using the paddle attachment, cream the butter and sugar together until fluffy and paler in color, about 3-4 minutes.

Add the eggs, one at a time, making sure each egg is incorporated before adding the next. Scrape down the sides of the bowl, then add the melted chocolate. Mix until well incorporated, about 1 minute.

Alternate adding the flour mixture and coconut milk mixture to the batter, beginning and ending with the flour.

Once all of the ingredients are well combined, transfer the batter to the prepared bundt pan.

Bake in the preheated oven for 55 to 65 minutes or until the edges of the cake begin to pull away from the cake pan and the cake has reached an internal temperature for 205 °F - 210 °F.

Let the cake cool for 45-60 minutes at room temperature, then invert the cake onto a cooling rack.

Let the cake cool completely before topping with Cream Cheese Frosting and a generous coating of shredded coconut.

For the Cream Cheese Frosting

Combine the butter, cream cheese, vanilla, and salt in the bowl on a stand mixer. Using the paddle attachment, cream until the mixture is fluffy and homogeneous, about 3-4 minutes.

With the mixer running on low, slowly add in the powdered sugar until the frosting is stiff but not clumpy or dry.

For the Caramelized White Chocolate Coconut Cake:

Preheat the oven to 325 °F. Prepare a 12-Cup bundt pan with non-stick spray and an even coating of demerara sugar. Set aside.

Brown the butter in a butter in a medium saucepan until the milk solids have sunk to the bottom of the pan and turned golden brown. Weigh the remaining butter, then add back the most moisture using ice cubes. Allow the browned butter to cool until solid but still soft.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate, pourable vessel, combine the creme fraiche and coconut milk.

Combine the butter, creme de coconut, and sugar in the bowl of a stand mixer. Using the paddle attachment, cream the butter and sugar together until fluffy and paler in color, about 3-4 minutes.

Add the eggs, one at a time, making sure each egg is incorporated before adding the next. Scrape down the sides of the bowl, then add the melted toasted chocolate. Mix until well incorporated, about 1 minute.

Alternate adding the flour mixture and coconut milk mixture to the batter, beginning and ending with the flour. Then, stir in the extracts.

Once all of the ingredients are well combined, transfer the batter to the prepared baking pan. Spread the remaining batter on top, making sure to smooth out the surface with an offset spatula or spoon.

Bake in the preheated oven for 60-70 or until the edges of the cake begin to pull away from the cake pan and a toothpick comes out clean when inserted into the center of the cake.

Let the cake cool for 45-60 minutes at room temperature, then invert the cake onto a cooling rack.

Let the cake cool completely before topping with Coconut Cream Frosting and a generous coating of toasted shredded coconut.

For the Toasted White Chocolate:

Preheat the oven to 250 °F.

Add the chopped chocolate to a small rimmed baking sheet lined with a silicone baking mat. Spread the chocolate chunks out into a even layer.

Add the chocolate to the preheated oven and let it bake for 15 minutes. Remove the pan from the oven and stir the chocolate thoroughly using a plastic spatula, then spread it back out into an even layer.

Continue baking the chocolate for 15 minute intervals, stirring thoroughly between each, until the chocolate is smooth and golden brown in color. This generally takes a total of about 1 ½ to 2 hours. Don’t worry if the chocolate becomes dry and chunky during the process, it will all eventually melt.

Use immediately or allow the chocolate to cool until hardened, then break into smaller pieces and store in an airtight container or bag at room temperature until ready to use.

For the Coconut Cream Cheese Frosting

Combine the butter, cream cheese, coconut extract, and salt in the bowl on a stand mixer. Using the paddle attachment, cream until the mixture is fluffy and homogeneous, about 3-4 minutes.

With the mixer running on low, slowly add in the powdered sugar until the frosting is stiff but not clumpy or dry.

Once all of the sugar is incorporated, stir in the spiced rum.